Hot Moroccan Pickled Carrots

Makes 1 pint.

Try these spicy carrot pickles in a hummus wrap, on a lamb & feta burger, or add them to potato salad.

2 cups julienned carrots*
2 teaspoons kosher salt
1 teaspoon sugar
½ cup champagne or white wine vinegar
½ cup water
2 tablespoons sugar
2 tablespoons Moroccan Pickling Spice

Dry brine the carrots, mix them with the salt and one teaspoon of sugar in a large metal or glass mixing bowl. Set aside for at least 45 minutes (or as long as two hours), stir occasionally.

Drain the carrots and return them to the mixing bowl. Fill the bowl with cold water, swish the carrots in the water and drain again. Repeat this once more. Pat the carrots dry with a clean tea towel and put half of them into the jar.

Make the pickling brine by combining the vinegar, water, two tablespoons of sugar, and the Moroccan Pickling Spice in a small sauce pan. Set over medium-high heat, bring to a boil, stir to make sure the sugar has dissolved, and simmer for a minute more.

Make the pickles by pouring half of the hot brine, including all the spices, into the pickle jar, over the carrots. Add the remaining carrots to the jar and pour in the remaining brine. Put the lid securely on the jar. Let the pickles cool to room temp, then store them in the fridge.

*Alternately, cut the carrots into sticks or thin rounds.